carrot ginger soup with oregano croutons

Jump To Recipe February 7, 2017 by Katie // 25 Comments »

This Carrot Ginger Soup with Oregano Croutons is the perfect mid-Winter vegan soup! And it is only 123 calories per serving. Granny smith apples, fresh ginger and thyme add wonderful layers and depth of flavor and the aromatic and crunchy oregano croutons make it extra special.

I originally shared this recipe on February 28, 2012. I have updated the images and some of the text today.

This soup always makes me think of a client I had when I worked as a personal chef. She requested it when she wasn’t feeling well. She said she felt like it was “clean.” This was before the whole concept of clean eating really took off, but it is exactly what clean eating is all about. I guess she was somewhat of a trend setter! And I kind-of agree that this is a really clean recipe. It is so pure and comforting. I love the little pop of ginger that warms me up from the inside.

It is just perfect for this long of winter, where I feel like I too need a little clean eating. I also love it served cold in warmer months.

Today I’ve paired it with whole-grain oregano croutons. I love how they soak up the soup! The soup itself is gluten-free, so if you’re serving it to a crowd that happens to have a gluten-free eater, they’ll be in luck too, just leave the croutons off! 😉

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carrot ginger soup with oregano croutons

Prep Time: 40 minutes
Total Time: 1 hour
Yield: 10 cups 1x

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Description

This Carrot Ginger Soup with Oregano Croutons is the perfect mid-Winter Vegan soup! Granny smith apples, fresh ginger and thyme add wonderful layers of flavor and the oregano croutons make it extra special.

Scale

Ingredients

Soup

2 tablespoons extra-virgin olive oil
2 granny smith apples, peeled, cored and chopped
1 large onion, diced
1 ½ pounds carrots, peeled and chopped (about 5 cups)
3 stalks celery, chopped
2 tablespoons chopped fresh ginger root (do not grate)
1 ½ teaspoons chopped fresh thyme leaves
1 ¼ teaspoon salt
Freshly ground pepper, to taste
6 cups vegetable broth, such as Imagine No-Chicken
1 tablespoon apple cider vinegar

Croutons

1 clove garlic, minced
2 tablespoons extra-virgin olive oil
1 tablespoons chopped fresh oregano
½ teaspoon coarse kosher salt
Freshly ground pepper, to taste
4 cups cubed day-old whole-grain crusty bread

Instructions

For the Soup:

Heat 2 tablespoons oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Add apples, onion, carrots, celery, ginger, thyme, 1 ¼ teaspoon salt and pepper, cover and cook, removing lid to stir often, until the apples have broken down and the vegetables are starting to caramelize slightly along the edges of the pot, 15 to 17 minutes. Add broth, increase heat to high and bring to a boil. Reduce heat to medium-low to maintain a simmer and cook,stirring occasionally, until the vegetables are very soft, 15 to 20 minutes. Puree with an immersion blender. Alternatively, puree in blender in batches. Use caution when blending hot liquids! Stir in vinegar.

Meanwhile, prepare croutons:

Preheat oven to 350 degrees F. Stir garlic, 2 tablespoons olive oil, oregano, ½ teaspoon coarse salt, and pepper in a large bowl. Add bread cubes and toss to coat. Spread out on a large baking sheet and bake until crispy, stirring once, 10 to 12 minutes. Serve croutons with soup.